List of gluten-free and gluten-containing products

Celiac disease or gluten enteropathy is a disease of a multifactorial nature, which is based on intestinal digestion disorders. This occurs due to damage to the villi of the small intestine by food products and food components containing the protein gluten or proteins close to it, such as hordein, avenin, etc.

Gluten is a gluten that is found in approximately 80% of the foods in the average person's daily diet. It is therefore clear that it is difficult to completely exclude gluten-containing foods from your diet, especially since it is quite difficult to identify hidden gluten.

A peculiarity of the body of people suffering from celiac disease (symptoms) is not only a reaction to gluten and its derivatives, but also an allergic reaction to many components of products. This is why some people like a certain product, while others have a reaction to it. And the severity of celiac disease varies, so the lists of products given below are still somewhat arbitrary; it is impossible to predict the individual reaction of a particular organism.

Gluten containing products

A gluten-free menu is a lifelong diet for patients with celiac disease. The list of gluten-containing products is huge, and new products are added every day. These products are not always labeled with gluten content, so you should know them by heart or have this list on hand.

Benefits and harms

It was mentioned above that gluten is a group of amino acids, including:

• histidine;
• tyrosine;
• arginine;
• alanine;
• tryptophan;
• valine;
• serine;
• gliadin proteins;
• peptides and other elements.

All substances in the composition are important for the body. Scientists have proven that gluten content in human diet products is quite acceptable .
At the same time, the process of absorption of useful elements and vitamins does not suffer. Refusal of gluten-containing foods, on the contrary, leads to a deficiency of iron, calcium, B vitamins and other elements. But there is also another side. Excessive intake of gluten into the body is dangerous to health , and especially in the presence of celiac disease - a disease in which the intestines lose the ability to absorb nutrients, which causes inflammatory processes, tissue damage and other problems.

Gluten-free diet for children - practical advice for parents

• Designate a separate cabinet for storing gluten-free products. It is a locker, not a shelf in a common closet.
• Provide separate dishes and cutlery exclusively for the child’s use and mark them with a special mark. The same goes for a separate saucepan, frying pan, baking sheet, mold, spatulas, scoops, skimmers, etc.
• Designate separate knives and cutting boards for slicing gluten-free and gluten-containing breads, and be sure to label them.
• Designate a separate knife exclusively for cutting dairy-free margarine if your child is allergic to milk.
• Remember to constantly wash your hands when preparing food for your child and other family members at the same time.
• When sampling dishes, try the child's dishes first, and then the rest.
• Do not bake both gluten-containing and gluten-free baked goods in the same oven.
• Keep all prohibited products out of the child's reach.
• Never listen to the advice of mothers of children with celiac disease that some prohibited product does not cause a reaction and can be eaten.
• It is better not to give products that cause you the slightest doubt to your child.
• If you are introducing a new food to your child for the first time, do not introduce any more new foods that day to monitor individual reactions.

What is celiac disease

This is a disease associated with impaired digestive function and toxic damage to the gastrointestinal tract. Pathological changes are associated with damage to the villi of the small intestine by complex proteins contained in cereal seeds. These include gluten and closely related avenin and hordein. These substances “smooth out” the intestinal villi, which become flat and “ripped off.” Because of this, the absorption surface decreases, more fluid is released, and fewer nutrients enter the blood.

Comment from Elena Morozova, a nutritionist at the weight loss clinic:

The above is not about an allergic, but a toxic reaction. It occurs in any tissue of the body, and intensifies when the permeability of the intestinal wall is impaired. Pathogenic substances are absorbed into the blood and spread throughout the body.

This disease has isolated, asymptomatic forms. They are also called "erased". These include long-term anemia that cannot be corrected with medications and other therapies. A pathological lack of hemoglobin in the blood can be directly related to intolerance to gluten and other similar complex proteins. According to the latest statistics, every 100 people suffer from hidden celiac disease. This is 30% of the population.

Medicine has known about this disease for a long time. Back in the 1st century AD. e. The outstanding ancient physician and philosopher, Aretaeus from Cappadocia, wrote about a certain childhood and female “intestinal disease” that had similar characteristics. At different times, the disease was called differently: watery diarrhea, enteropathy, non-tropical sprue. The symptoms were described in detail in one of his works by the English doctor of the late 19th century, Samuel Guy. He studied how the disease progresses in children and talked about sudden weight loss, uncontrolled diarrhea, fluid loss, and developmental delays. The descriptions of the little patients were eerie: very thin, with thin arms and legs and huge swollen bellies.

Now things are different. Often celiac disease does not manifest itself externally at all. The only symptom indicating its presence may be low hemoglobin, which cannot be raised with medications.

Previously, much less was known about this disease. It was believed that it occurs only in childhood and only in the Caucasian race. Nowadays they talk more about the disease, because modern research has provided extensive material for discussion. We found out that the disease can manifest itself at any age, and after 50 years its consequences are much more serious: the risk of developing cancer increases. Gluten intolerance often coexists with type 1 diabetes mellitus, autoimmune lesions of the joints and thyroid gland.

Comment from clinic nutritionist Elena Morozova:

To identify celiac disease, it is necessary to conduct a comprehensive examination of the patient. Some European clinics have a testing system that allows you to determine its presence with 100% probability. In Europe, this disease is more common. For example, in Finland every 60 inhabitants suffer from it. There are more than 30 markers that determine the body's response to different types of gluten. But people who are diagnosed with an illness are not classified as disabled, as is the case in our country. All they need for treatment is specialized nutrition.

Some gluten-containing products from well-known brands - more than 20 ppm gluten

Ingredients in English that should alert you

When purchasing products without label translation, for example, abroad, you need to carefully study the composition so as not to miss the following components:

• wheat, rye, barley, oats are the names of gluten-containing cereals;
• stabilizer, emulsifier, starch, flavoring, hydrolyzed vegetable protein, vegetable protein, vegetable gum, malt, malt flavoring, modified food starch and modified starch are additives that may contain gluten. The label may contain traces of gluten means that the product may contain traces of gluten.

Millet

Millet is a staple grain in India and is popular in China, South America, Russia and the Himalayas. From millet, such cereals as millet are obtained, and it is also used as a fodder crop.

It has high antioxidant activity and a particularly high magnesium content. Research shows that millets help control diabetes and inflammation.

Millet contains more protein than rice, vitamins B, E, K, magnesium, phosphorus, copper and manganese. Millet contains a large amount of folic acid (vitamin B9), which has a positive effect on the functioning of the nervous system.

Millet is recommended for consumption by people with heart and vascular problems, as it contains polyunsaturated fatty acids and potassium.

100 grams of millet contains 10-12% protein and 5-8% fiber.

Use: baking, porridge, kvass.

List of gluten-free products

There are companies that produce exclusively gluten-free products:

• "Dr. Shar" (Italy)
• Finax (Sweden)
• "Glutano" (Germany)
• "Moilas" (Finland)

The prices for these “clean” products are higher than the cost of goods from store shelves, but people with celiac disease have no choice but to cook everything at home. Gluten-free products are labeled accordingly; in English it looks like this: gluten free products.

The list of gluten-free products can also be questioned, since the production technology of the product may change. You should carefully study the composition on the label.

The possibility of secondary contamination of relatively pure products with gluten during their packaging and transportation, as well as during technological production operations when using common containers and equipment with products containing gluten, cannot be excluded.

Find out more about our weight loss programs:

We deal with this problem less. Interest in it has increased in recent years, but most of our medical institutions do not have the necessary equipment and, if tests are carried out, they are carried out in a compressed form. But even this is enough to transfer the patient to the right diet, which will allow him to feel comfortable. In the broadest sense, celiac disease cannot be called a disease; rather, it is an intolerance to certain foods. People who are lactose intolerant stop eating dairy products. Citizens whose bodies cannot accept cereal protein should do the same. But this does not mean that the entire population should give up their usual food. For healthy people, the entire list of “gluten” products is completely safe. They are digested like any other proteins.

Sample gluten-free menu for the week

1 day

• Breakfast: cottage cheese dessert with natural fruits, honey, rice cakes, natural cocoa.
• Lunch: baked fish with herbs, mashed potatoes, green salad, berry compote.
• Afternoon snack: lean corn flour bun, natural jam, natural coffee with milk.
• Dinner: millet porridge, kefir.

Day 2

• Breakfast: rice porridge with fresh berries, almond flour bun, natural coffee with milk.
• Lunch: meat borscht or cabbage soup.
• Afternoon snack: rice or cornbread, fruit salad.
• Dinner: buckwheat porridge with goat milk, soy bread.

Day 3

• Breakfast: cheese omelet, corn tortilla, cocoa.
• Lunch: chicken broth, buckwheat pancakes with meat.
• Afternoon snack: banana, tea.
• Dinner: stewed vegetables with sour cream, freshly squeezed juice.

4 day

• Breakfast: corn flakes with milk.
• Lunch: fish soup with boiled egg, stewed beans.
• Afternoon snack: baked apple with nuts.
• Dinner: cottage cheese casserole with rice flour, tea.

5 day

• Breakfast: pancakes made from a mixture of rice and corn flour, cocoa.
• Lunch: creamed cheese and spinach soup, tomato and cucumber salad, boiled breast.
• Afternoon snack: boiled egg, berry juice.
• Dinner: Baked vegetables with cheese, tea.

Day 6

• Breakfast: rice and boiled fish, tea with milk.
• Lunch: meat broth and meatballs, steamed vegetables.
• Afternoon snack: fruit juice jelly, buckwheat bread.
• Dinner: buckwheat porridge and boiled meat, tea.

Day 7

• Breakfast: low-fat cottage cheese, cocoa.
• Lunch: vegetable soup, baked fish in milk sauce.
• Afternoon snack: muesli of nuts, apple and rice flakes, tea.
• Dinner: vegetable stew

Corn

Corn is one of the most popular gluten-free grains consumed worldwide.

Corn contains 10 times more vitamin A than other grains. Recent research shows that, in addition to fiber, corn is high in antioxidants and carotenoids, especially those associated with eye health, such as lutein and zeaxanthin.

One cup (149 grams) of sweet corn contains 4 grams of fiber and 5 grams of protein. It is also rich in pantothenic acid and a good source of vitamin B6, thiamine B1 and manganese.

Uses: Many people already eat corn on the cob, but it comes in many other forms, such as popcorn, polenta, tortillas, corn muffins and whole grains.

Corn can be boiled, grilled, or steamed for a healthy side dish or balanced meal. Enjoy corn right on the cob, or add it to a salad, soup or casserole.

List of gluten-free products, specific names and manufacturers

Below is a list of products samples of which were submitted for analysis and results refer only to the sample provided. In other words, there is no guarantee that after a month the content (absence) of gluten in this product will be the same. And even more so in a few years. The same goes for medications. Our factories do not test for gluten content, and raw material suppliers change frequently. Official responses from several dairy manufacturers: “we cannot provide gluten guarantees on our products.”

Author:

Sabuk Tatyana Leonidovna hygienist, epidemiologist

How to find out if you have gluten intolerance

Not every person wants to risk their health, so many people, having heard about gluten and its harmful properties, want to find out whether they have an individual intolerance to this protein. But is it possible to find out this at home?

To begin with, you should pay attention to the following signs:

1. Diarrhea, cramps, constipation, Crohn's disease;
2. Diseases of the central nervous system;
3. Autoimmune diseases such as osteoporosis, chronic fatigue and insomnia, anemia;
4. Depression, sudden mood swings;
5. Hormonal imbalance;
6. Pain in muscles and joints;
7. Numbness of the legs;
8. Lack of vitamins;
9. Liver problems;
10. Bloating and tenderness of the abdomen;
11. Dermatitis, skin rash;
12. Stomatitis;
13. Weak immunity;
14. Autism;
15. Senility;
16. Frequent headaches;
17. Developmental delay in a child.

There are a lot of symptoms, it is difficult to diagnose a particular disease based on them. If a person suspects celiac disease or allergic intolerance to gluten, then it would not hurt him to exclude this protein from his diet for 30 days and monitor his condition. If the symptoms weaken or stop, most likely the cause has been found.

But you should not self-medicate, as you can cause irreparable harm to the body! If a person has serious reasons to believe that he has celiac disease, then he should consult a doctor and get qualified help.

Pharmacies now sell various tests to detect an allergic reaction to gluten; anyone can purchase them, because even the price category will allow the average person to do this.